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Utilization of By-Products and Treatment of Waste in the Food Industry

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Cover of 'Utilization of By-Products and Treatment of Waste in the Food Industry'

Table of Contents

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    Book Overview
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    Chapter 1 Waste Related to the Food Industry: A Challenge in Material Loops
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    Chapter 2 Introduction to Food Waste Treament: The 14001 Standards
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    Chapter 3 Basic Unit Operations in Wastewater Treatment
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    Chapter 4 Anaerobic Digestion of Organic Residues and Wastes
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    Chapter 5 Fundamentals and Applications of Anaerobic Digestion For Sustainable Treatment of Food Industry Wastewater
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    Chapter 6 Fermentation of Distiller's Wash in a Biogas Plant
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    Chapter 7 Brewery and Winery Wastewater Treatment: Some Focal Points of Design and Operation
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    Chapter 8 Olive Mill Wastewater Treatment
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    Chapter 9 Anaerobic Degradation of Animal By-Products
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    Chapter 10 Utilization of Whey
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    Chapter 11 Utilization of Plant By-Products for the Recovery of Proteins, Dietary Fibers, Antioxidants, and Colorants
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    Chapter 12 Utilization of By-Products in the Fish Industry
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    Chapter 13 Examples of Special Case Studies in Different Branches
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    Chapter 14 Incineration of Solid Food Waste: A Project About Spent Grain
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    Chapter 15 Composting of Food and Agricultural Wastes
Attention for Chapter 7: Brewery and Winery Wastewater Treatment: Some Focal Points of Design and Operation
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